Usual fare - Unusual way ~ Spiced & baked cauliflower bhaja~

What happens when life hands you a lemon? well of course, make a lemonade right? now don't get me wrong over here..this post has nothing to do with lemons, lemonade or anything remotely citrusy for that matter...but it most definitely has to do with that unfateful day when a normal walk down a classroom turned fatal for my wobbly left ankle. It decided to take a twist leaving me immobile for a while (seems like eternity though .. *sigh*). Now that means me being away from my haven - the kitchen (if you didn't know that already..duh!) for a while. I accepted the challenge (err the lemon) and the message - with a lot of grace. It was high time I took things slowly and literally keep my feet up. This creation actually signifies that laid back approach to making something absolutely gorgeous sans the scrambling around. It signifies the ultimate ease of preparation for anyone who wants the break or wait- gets handed over that break ;)

Now without digressing any further and running the risk of losing your interest..let me say this recipe was the brainchild of my utterly immobile condition teamed with the desire to make something scrumptious for my loved one who untiringly and unselfishly looked after me. Like they always say..any emotion is best expressed in the form of good food. So here I was scrambling my brains to make something mouth watering when this big cauliflower blob stared right back at me. Instantly I was flooded with memories of fried cauliflower florets tossed with potatoes and spices. Mmm..A yum staple at my place. Since frying was out of option, baking was the next best treatment I could think of. Honestly, I had always wanted to bake veggies in the oven, but the hands-on person that I am, watching the food simmering over the stove gives me an unknown satisfaction. So this was just the perfect time to toss everything together and let it bake till golden brown, soft, sweet and utterly delightful, while I kept my feet up. It turned out to be so good that I have been warned of dire consequences if I didn't blog about it. So you see I HAD to share this with you.

Does anyone remember the sogginess of the cauliflower florets when cooked for slightly longer in the effort to get them thoroughly cooked? I confess that I have been the victim many a times and that's what has kept me away from cauliflower for a long time. But here I am, back to being friendly with the cauliflower. The sweetness with the spiciness, the softness with the crunchiness provides the perfect blend of textures and flavors and who can forget the melt-in-the-mouth buttery-ness of roasted garlic. It literally took me to new highs.

Spiced & roasted cauliflower bhaja

Surprisingly and delightfully addicting- this roasted and spiced Indian cauliflower-potato-garlic side dish has the perfect blend of sweetness, crunchiness and the charred undertones essential to kick this simple dish up a notch. Must I say - it's as simple as 1-2-3. 

P.S. Bhaja is an Odia term for any dry and sauteed side dish.

Ingredients: (Serves 2-3)

1 medium sized Cauliflower

2 small potatoes - Cubed

7-8 whole cloves of garlic

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/4 tsp Pav bhaji masala (Optional)

1/4 tsp salt (Adjust according to taste)

1/4 tsp sugar

4-5 T Olive oil

Dash of lemon juice (Here comes the lemon!)

Chopped cilantro for garnish (Optional)

Like I said- 1-2-3 ;)

Step 1: Cut the cauliflower into medium and equal sized florets. Peel the garlic and cube the potatoes.

Step 2: Mix all ingredients together and make sure to rub the florets well with the oil and spices. Everything should be coated well with oil. Add more oil if required.

Step 3: Pre-heat the oven to 400^oC. Spread out the cauliflower mixture on a sheet pan so that it forms more or less a single layer. Bake for 30-40 mins while tossing every 10-12 mins.

Garnish with cilantro and serve with rice or rotis.

Notes:

- Preheat the sheet pan in the oven too. The sizzle that you hear when the cauliflower mixture is added to the pan is what gives it the nice crust.

- Just learned on Dr. Oz that olive oil retains its properties much better when tossed with veggies prior to adding to the pan rather than heating the oil IN the pan. So this method earns brownie points for retaining the health benefits of the oil too. Very interesting.

Truly, this recipe has made me very happy about being able to use my oven for anything else than baking the occasional cake/ brownie/ cookie. I am glad it now feels a lot less neglected since I am sure to use it a LOT in the coming months experimenting with ALL kinds of veggies. Try it and you will know what I am talking about. 

Have a great weekend all you mobile folks!

Ciao

J

Submitting this recipe to:
- "Bake fest" @ Zesty Palette and by Vardhini
- "Kid's delight" hosted by Valli.
- "Kid's delight: Healthy Makeovers" hosted by Rasi
- "Cauliflower recipe link Challenge" hosted by  Sliceoffme and to Citrus Spice UK

Bursts of "garlic-ness" - Roasted garlic fried rice

When renowned chef and culinary writer, Louis Diat said “There are five elements: earth, air, fire, water and garlic”, he echoed my sentiments quite exactly. I couldn’t possibly deny because in my tiny world it does represent the fifth essential life force. I have always been a “add-some-more-garlic please” person (well, who isn’t?). It’s one magical pod of intense flavor that perks many a dull, somber dish. But the hundredth (or maybe thousandth) dimension of this multi-faceted little pod is its very surprising aspect - mild sweetness. Very surprised right?

I couldn’t ever imagine garlic being sweet AT all, before having been to Gilroy of course. In fact, I was quite apprehensive, when I stopped by Gilroy (The garlic capital of the world) to taste some garlic ice-cream. Just out of sheer curiosity, I tasted it. I must agree that I found the concept of garlic ice cream a little too weird but I must mention that the sweetness and intense flavor was something to commend. That kind of convinced me to believe what many say-“Garlic can be sweet and buttery”.

I have always been intrigued by the mild sweetness and the intensification of flavors in the roasted garlic fried rice at one of the popular restaurants. It always made me wonder - How do they manage that? So one fine day while watching my usual line up of cooking shows of Food network, it struck me. That’s how they do it!! Garlic is roasted over medium temperatures over long time till soft, mushy and lightly browned. It does taste amazingly sweet, buttery and yes intensely garlicky! Been quite a revelation. So while deciding the menu for the Indo-Chinese theme party, I had to make the roasted garlic fried rice. It was the obvious choice which went well with the line-up of dishes – Chili chicken and Vegetable Manchurian.

Roasted Garlic Fried Rice

Garlic is roasted slowly over medium low flame till soft, buttery and golden brown to impart this dish with a subtle hint and a boost to the regular Indo-Chinese fried rice. Paired with crunchy veggies and assorted sauces, this simple dish will give enough reason for your guests to ponder about the whereabouts of the mysterious hidden garlicky goodness.

Ingredients:

1 whole garlic + 5-6 pods (Depends on the size of the pods)

1 T oil for roasting

2 C Basmati rice or any long grained rice

3 ½  C Chicken stock or water

¼ tsp salt (Optional)

4 T Sesame chili oil (Use regular oil if unavailable)

½ C Cubed carrots

½ C finely diced green beans

½ C Cubed red bell pepper (I used red bell pepper for its sweetness and color, substitute with any other colored bell pepper if you want)

½ C cubed green bell pepper

1 T finely chopped green chilies

1 T White vinegar (Adjust according to taste)

1 T Tomato sauce

1 T Green Chili sauce

½ C Finely chopped green onions

Method:

1. Roasting the garlic – Peel all the garlic pods and mix it in with 1 T oil, pinch of salt and pepper and place it in the oven at 375oC for about 15-20mins (depending on your oven). Stir after 10 mins and take them out when soft and golden brown. Let it cool. Keep 3-5 cloves aside and make a fine paste of the rest.
Note: This can also be done over the stove. Make sure the pan is over medium low heat and will require frequent stirring for over all roasting.

2. Soak basmati rice for ~15-20 mins. Bring 3 1/2 cups of chicken stock to boil and add in the soaked basmati rice. Stir in 1/4 tsp of salt. Cook till water evaporates and let it cool.

3. Heat oil in a wok. Add in the roasted garlic paste. Stir for 5 secs and add in the veggies as written in order, letting the first veggie to cook for 1-2 mins before adding the next one.
Tip: To reduce cooking time of the veggies on the stove, place them in the microwave for 1-2 mins to steam them a bit. Then toss in the wok over medium-high flame to roast them.Do not overcook else they will lose their color and crunchiness.

4. Once the veggies are cooked (2-3 mins max.), toss in the rice along with the sauces and mix well.Adjust the sauce accordingly. Garnish with green onions finely sliced roasted garlic and serve piping hot with Chili chicken or Vegetable Manchurian.
Tip: You could also serve this with strips of egg omelete and call it a whole meal by itself. Great for kids!

This recipe finally satisfied my curiosity about the intense garlic fried rice served in restaurants and made me a very happy girl. One important note though, when making it for more people, prepare everything in advance but just toss it all in right before serving. This ensures that the rice remains soft yet separate and has the freshly roasted garlic flavor. Now I am glad to have found another recipe for the Indo-Chinese spread of dishes.

Have a great rest of the week folks!
Ciao,
J

I am submitting this recipe to:

- "Show me your hits:Rice" hosted by Sangee and Vardhini.
- Jashn-E-Azaadi hosted by Preeti's Kitchen.
- "30 minute meals" hosted by Srivalli  
-  "Desi Vidheshi food fest" hosted by Kalyani
- "Bon Vivant-Rice recipes" hosted by Sumee

Indo-Chinese Birthday Meal Part I - Chili Chicken

Growing up, birthdays have always been very special. It was the day when I was treated like a real princess. The excitement the night before, the preparations building up for the big day and the day itself was filled with anticipation and exhilaration. It made me look forward with eagerness and feel so valued and celebrated. It would all start with the dress - "THE birthday dress" and then finding the "right" chocolates to distribute among friends. The day would begin with a visit to a temple to seek divine blessings and then the exhilaration of the day escalated with reaching school. The flurry of activity leading up to the big day made April such a lovely month for me.

But as I grow up and the child in me gives way to a more matured self, surprisingly I find myself cringing when my birthday comes up.The excitement has of course diminished and all I truly desire is a quiet evening with close friends, good food and some heart to heart conversations. And that's exactly what I got for this birthday - great food and fantastic company. So last weekend - i.e. my birthday weekend,  on public demand I went on to make Chow Mein for dinner and soon after the classic partner cropped up to mind - Chili Chicken. With everyone's help, it seemed like a breeze and was quite a success. My first birthday meal for this year.

Chili Chicken and Chow Mein/ Mixed fried rice have always been a classic combo back home. The crisp, stir fried noodles team up with this spicy, luscious chicken dish to celebrate a party in the mouth. The combination works perfectly and is a must try. A complete and versatile meal in itself , it can very well be made vegetarian with a little substitution. The best part of this combo is that they both use similar sauces and ingredients and hence make it so easy.

Chili Chicken

A lip smacking Indo-Chinese delicacy in which marinated pieces of chicken in a spicy and tangy batter are fried till golden brown and tossed with garlic, onions and chilies.It works very well when teamed up with fried rice or Chow Mein to form a complete meal by itself.

Ingredients:

For the marinade:

1 1/2 lbs boneless Chicken cut into small pieces

1 Egg

2 T ginger garlic paste

1 T green chili paste

2 T Soy sauce

2 T Vinegar

1 tsp salt

1/3 th C Cornstarch

1/3 th C - All purpose flour
1/4th C - Besan (Optional)

1/4 th tsp Sugar

Oil for frying

For the stir fry:

3-4 onions Chopped

3-4 Chilies cut in slits.

5 -6 cloves of Garlic.

1 T soy sauce

1/2 T vinegar

1/2 T tomato sauce

Salt to taste

Method:

1. Marinate the chicken with all the ingredients for the marinade.

2. Let it sit for ~ 2-3 hrs in the refrigerator.

Tip: When kept cold, the batter sticks firmly to the chicken and makes a better coating.

3. Fry the chicken pieces till golden brown and keep aside.

4. In a wok, add some oil and garlic. Let it soften.

5. Then add in the chicken pieces, onions and chilies together.

6. Stir for 2-3 minutes on high, add in the sauces and serve hot.

Vegetarian substitute: Substitute the chicken with paneer or firm tofu and proceed as given.

Time saver tips: The chicken can be marinated and kept in the refrigerator. While planning for a party, fry the chicken pieces a day in advance. On the D-day, warm up the pieces in the oven at 300F for 5-10 mins and  proceed with step 5 and 6.

This preparation is sure to wow your guests and the best part is that it can be made way in advance leaving you time to enjoy the party without slogging too hard.An overall fun way to satisfy a hungry crowd in minutes.

Photo credits: All these pictures have been taken by my friend and a talented budding photographer who was kind enough to take these lovely pictures of my dish and share it with me. A huge thanks :)

Have a fun weekend guys!

J

P.S: I am sending this entry to :

 - "Guest Quest" hosted by Amina

 - "Walk through memory lane" by Jayanthi and Gayatri.
 - "Mom's recipe" hosted by Sravs. 
 - "Appetizers" hosted by Sumee.
 - "Kid's Delight: Evening Snacks & Tiffin" hosted by Vardhini and Srivalli.
 - "Warm foods to beat the rain" hosted by The Pumpkin farm and Srivalli.
 - "Desi Vidheshi food fest" hosted by Kalyani

Chinese cuisine with Indian flare -Chilli Garlic Chow Mein

Nothing quite compares to the din and bustle of a busy Indian street. Adding to it are the ever bustling food corners scattered all around the place. I have almost always failed to resist the temptation of giving in to my evil desire of eating some slurpilacious (oh yes…I made that word up!) good food out on the streets! If you ever noticed one of those “Chinese” stalls around, they seem to be so much at ease tossing those noodles high up in the air and catching our attention and the noodles- both with remarkable dexterity. Compounding the desire is the whiff of a complex blend of sauces wafting in through the air, through our nostrils, directly to the tummy. 

Sigh! 

At times I sorely I miss those tastes, smells and of course, the sounds! But to my pleasure I can always look back and say that I have learnt how to make these and can always satisfy my craving –of course sans the sounds and the dexterous tossing of the noodles.

Almost every country has an exclusive version of its neighboring country’s cuisine. Just like the American version of Mexican food and our very popular Indian take on the Chinese cuisine. It’s impressive and almost unavoidable to notice as to how deep the local flavors seep into the “borrowed” cuisine and create a completely new version of the original, giving birth to a winner in its own right – like the “Indo-Chinese” cuisine. 

Out of all the various renditions of the cuisine, Chow Mein stands out in memory because of its frequent demand at our place. Ma has always been a very adventurous cook,so when we kids showed our fondness to this “street’ food..in order to inculcate some good eating habits, she started making it on her own. How, when,why..there’s not much to my memory. This is also special since its one of the first dishes I made completely on my own,while at home. One interesting addition to the noodles at my place were potatoes.  A sacrilege to many but when you are home and you get the comforts of the restaurant at your whim and fancy..there’s not much we were allowed to say. We loved the potato version too even though it makes the noodles stick due to its starchiness. So I have dropped potatoes out of our equation here. This is also a great way to sneak in veggies for kids as well as eggs and chicken. Now I guess that could very well be the real reason why my Ma started making it in the first place.

Chili Garlic Chow Mein

Chow Mein refers to stir-fried noodles with veggies and protein of your choice served with Chinese seasonings with the Indian flare. This dish can be made vegetarian too- by substituting egg noodles with rice noodles  and opting out of the chicken and eggs.Try adding in tofu or even paneer and you have your dose of protein! This makes a perfect combo with Chili chicken or Vegetable Manchurian to enjoy an Indian and Chinese dinner right in the comforts of your own home.

Ingredients:

Serves : 4-5 people

1 packet Chinese egg noodles

1 teaspoon + 1 Tbsp of canola oil

7-8 cloves of garlic

1 medium sized carrot – Julienned

½ Green bell pepper (I use red and yellow for color )

2-3 green chillies 

½  cup Cabbage chopped.

1 Onion chopped.

7-8 Green beans – Cut in strips

½ cup Chicken – Cut in cubes

2 nos. eggs

1 Tbsp Dark Soy sauce.

½ Tbsp White vinegar/Chili vinegar.

1 tsp Green chili sauce.

1 tsp Tomato ketchup.

½ tsp freshly crushed black pepper.

Salt to taste.

Disclaimer: This is in no way an advertisement for this brand. These sauces render the same taste to these noodles like our Indian made ones and hence I use these.

Method:

The noodles:

This is the most important step in a perfect Chow Mein preparation. 

1. Bring about 8 cups of water to boil and boil the noodles till its firm to the bite. Do NOT overcook since it will be stir fried with the veggies too. Drain it in a colander and place it under running cold tap water. Wash it thoroughly. This ensures that the noodles stop cooking any further and excess starch run out.

2. Toss in the noodles with 1 Tbsp of oil to make sure that the noodles do not stick.

3. In the meantime, marinate the chicken pieces with soy sauce, vinegar, salt and pepper and keep it aside for about 10-15 minutes.

Stir fry - The happy amalgamation:

1.  Add 2 Tbsp of oil to the wok and immediately add the chopped garlic. Let the garlic and the oil warm up together. This makes sure that the garlic gets soft and sweet without being burnt.Keep stirring for 1-2 minutes till the garlic turns golden brown.

2. Stir in the marinating chicken at this point and cook at a high flame for about 4 minutes.

3. Then add in the veggies one at a time – starting with the one that takes the most time. Keep stirring the veggies over high flame for about 3-4 minutes. The veggies should still remain crunchy.

4. At this point, toss in the noodles with the veggies. Pour the sauces,salt,pepper and toss well to coat. Keep stirring over high flame. Adjust the sauces as per tastes.

5. Make two thin omelets of the eggs whisked in with salt and pepper. Roll them up and cut in strips. After turning off the stove, add in the egg strips.

Now, this steaming plate of Garlic Chow mein is quite ready to take you to far off lands - beyond memories and happy places.

Happy chowing folks! 

J

P.s : I am submitting this post to -
 -  Sameena for "Evening Snack recipes"
 -  Divya for "What's in your lunch box?"
 -  "Guest Quest" hosted by Amina
 - "Kid's Delight: Evening Snacks & Tiffin" hosted by Vardhini and Srivalli.
 - "Desi Vidheshi food fest" hosted by Kalyani
 - "30 minute meals" hosted by Srivalli
 - "Anniversary Celebrations" by Cook,Click and Devour
- "Kid's Delight event" hosted by Jayanthi and Srivalli.